Makes 1x22cm tart
Brown Sugar Shortcrust Pastry:
125 grams plain flour
75 grams softened butter, diced into small cubes
25 grams brown sugar
6 peaches, sliced
50 grams self-raising flour
80 grams rolled oats
50 grams brown sugar
80 grams melted butter, cooled
80 grams roasted hazelnuts, roughly chopped
Make the pastry:
Sift the flour into a bowl and stir through the brown sugar - add the butter and using your fingertips, rub it through until it resembles breadcrumbs. Drizzle in enough iced water to form a dough. Knead briefly and roll into ball - flatten into a disc and wrap in plastic. Store in the fridge to let it rest for an hour.
Make the crumble topping:
Place the flour, oats, brown sugar and hazelnuts into a bowl - give it a brief stir and then pour over the melted butter - continue mixing until just combined.
Make the tart:
Roll out the pastry on a floured surface until 4mm thick. Carefully line the tart tin with pastry and cover with baking paper. Fill with pastry weights (rice or beans also work). Bake in a preheated 170°C oven for 15 minutes - remove paper and weights and cook for another 10 minutes.
Sprinkle the base with a couple of spoons of ground hazelnuts - top with the sliced peaches. Sprinkle the crumble topping evenly over the peaches.
Return the tart to the oven and cook until the pastry is golden and the topping is crisp - this should take around 25 minutes.
Let the tart sit in the tin until cooled before removing.